This recipe for Chocolate layer cake is seriously decadent and sinful.
2 cups of cake flour
2 tablespoons of butter
1.5 cups sugar
4 teaspoons of baking powder
250 ml hot milk
2 tablespoons cocoa powder
2 ml of salt
3 egg whites
3/4 cup castor sugar
Preheat oven to 180C.
Grease the cake tins with a little butter and make sure you get it into every little nook and cranny. Move the separator thingy(not sure what you call it) if you are using older cake tins and set them aside.
Crack the eggs into a small mixing bowl and give them a good beat with your electric mixer.
Add in the sugar and beat the hell out of them until they are light and fluffy, set aside.
Take a large mixing bowl and sift the dry ingredients, flour, baking powder and cocoa, together into a large bowl and set aside. You are almost ready to finish off.
In a pot on a medium heat, add the butter and milk and heat until you see bubbles forming around the edges. Let it bubble away for about 30 seconds.
Add the egg mixture to the dry ingredients and fold with a metal spoon until well combined.
Add the hot milk and butter to the mixture and mix well.
Now you are ready to finish. Pour the batter into the prepared cake tins and bake for approximately 20 minutes or until a toothpick inserted into the cake comes out clean.
Sandwich the cakes with the meringue mixture (seen here), fresh whipped cream and Raspberry jam(done it and it’s delicious) or caramel(done and very sweet but seriously delicious) and ice with a rich chocolate frosting
Separate the eggs and place the whites in a large glass bowl. Mix with an electric beater on low until they are frothy, then turn the speed up to the highest you have and mix until the whites are creamy and stiff.
You will know they are ready for the sugar when you remove the beaters and the whites form a peak that does not fall over. Now add the castor sugar in 4 equal amounts beating on fast until the mixture shines. It will look luxurious and you will be tempted to dive in straight away.